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Mini Parmesan Garlic Knots are a poppable appetizer that flies off the plate! Serve them small, or make bigger knots to serve up with your favorite dinners!
Garlic Knots Appetizer
When it comes to Italian food my kids are the pickiest eaters ever. One loves pizza and the other one won’t touch any red sauce. However, they both love these Mini Parmesan Garlic Knots!
They are a fun, dunkable appetizer but also great served with your favorite spaghetti sauce recipe over pasta for dinner. So easy to make, these knots are a sure-fire hit for all our football and holiday parties. You may want to make a double batch because they go fast!
How to Make Garlic Knots
- Prep the dough – we use a store bought pizza dough to make this recipe super easy but you could also make your own. Sprinkle flour on a large, flat surface to prevent the dough from sticking, then form the dough into a ball and cut the ball into 4 equal pieces. Flatten the pieces into rectangles, cut the rectangle into strips, then cut long strips in half.
- Form the knots – Take a small strip of dough and roll it into a snake (long and skinny), then gently tie into a knot. Bake garlic knots for 15 minutes or until they are golden brown.
- Garlic Butter – Melt unsalted butter in the microwave (it will take about 30 seconds on HIGH) then stir in the garlic and dried herbs. Carefully remove the knots from the oven and immediately use a pastry brush to coat the knots in the garlic butter mixture. Finish them off with a sprinkle of grated parmesan cheese.
Tips and Tricks
- If the cheese doesn’t melt as much as you’d like, pop the tray back into the warm oven for a few more minutes. This will also brown them up a little thanks to the butter!
- You can serve these garlic knots warm or at room temperature. We like ours with some marinara sauce!
- As you’ll notice in these pictures, these garlic knots are fairly small. I love this for a poppable party appetizer, but you can easily make them bigger to serve as a side dish with dinner.
- Instead of cutting the dough rectangle into 8 pieces each, cut them into 3 or 4 pieces. Then roll the dough snakes and tie them into knots. After that, proceed as directed.
- Store leftover garlic knots in a sealed container at room temperature and eat within a couple of days. Or to freeze, wrap tightly in foil or plastic wrap and place in a freezer bag then freeze for up to 3 months. Place frozen garlic knots on a sheet pan and bake at 435 degrees F for about 5 minutes.
Are garlic knots Italian?
Garlic knots were created in the US, not Italy. It’s not uncommon to have “Italian” food in the states be an American recipe or a variation of an Italian dish.
Garlic knots were created back in 1973 in New Jersey as a way to use up pizza dough scraps. They caught on quickly and can now be found on the menu of most pizzerias.
What are garlic knots made of?
Pizza dough (or bread dough), butter, garlic (minced or garlic powder), and parsley. Super simple and super delicious!
More Garlic Goodness
- Spicy Garlic Shrimp
- Best Ever Cheesy Garlic Bread
- Honey Garlic Chicken
- Garlic Green Beans
- Garlic & Herb Olive Oil Bread Dip
Mini Parmesan Garlic Knots
Ingredients
- 16 ounces pizza dough store-bought or homemade
- 4 tablespoons unsalted butter
- 1/2 teaspoon garlic powder (or 3 cloves minced garlic)
- 1/2 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/4 cup Parmesan cheese grated
- Marinara for serving
Instructions
- Preheat your oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper.
- Place pizza dough on a floured surface and form into a ball. Cut the ball into 4 equal pieces. Flatten the pieces into 4 x 5-inch rectangles. Use a knife or pastry cutter to cut each rectangle into 4 long strips, and then cut long strips in half.
- To make the knots, take a small strip of dough and roll it into a snake (long and skinny). Gently tie the dough into a knot. Place dough knot onto your prepared baking sheet. Repeat with the rest of the dough placing knots about 1-inch apart.
- Bake for 15 minutes or until knots are golden brown.
- While the knots are baking, make the garlic butter. Melt butter for 30 seconds in the microwave. Stir in garlic powder, dried oregano, and dried parsley.
- Carefully remove knots from oven. Immediately use a pastry brush to coat the knots in the garlic butter mixture. Sprinkle on some grated parmesan cheese on top of the knots too.
- You can serve these garlic knots warm or at room temperature. We like ours with some marinara sauce!
